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Ingredients
- 12 ounce pkg. skinless Catfish Fillets
- 2 c. Water
- 1 c. Long Grain Rice
- 1 x (16-ounce.) can Stewed Tomatoes
- 2 tsp dry Onions or possibly 2 Tbs. fresh Onions, chopped
- 1 tsp Chicken Bouillon Pwdr
- 1/2 tsp dry Oregano or possibly 1 teaspoon fresh, chopped
- 1/4 tsp Garlic Pwdr
- 1/8 tsp Warm Pepper Sauce, or possibly to taste
Directions
- If using frzn fish, make sure to let the catfish stand at room temperature for 10 to 20 min till partially thawed. Meanwhile, in a small saucepan, bring the water to a boil. Stir in the rice. Return the mix to a boil, then reduce the heat, cover, and simmer for 20 min or possibly till the rice is tender and the water is absorbed. Using a very sharp knife, cut the catfish into 3/4 inch pcs; set aside. In a medium saucepan, combine the tomatoes and juice, onions, bouillon pwdr, oregano, garlic pwdr, and warm pepper sauce.
- Bring the mix to a boil, then stir in the catfish pcs. Cover and cook over medium heat for 5 to 8 min or possibly till the fish is completely opaque and flakes easily when tested with a fork. To serve, pour a portion of the catfish with red sauce over the top of the hot rice.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1522g | |
| Calories 1274 | |
| Calories from Fat 252 | 20% |
| Total Fat 28.11g | 35% |
| Saturated Fat 6.53g | 26% |
| Trans Fat 0.0g | |
| Cholesterol 160mg | 53% |
| Sodium 1356mg | 56% |
| Potassium 2316mg | 66% |
| Total Carbs 180.89g | 48% |
| Dietary Fiber 7.9g | 26% |
| Sugars 18.63g | 12% |
| Protein 71.08g | 114% |
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